What The Heck Is Mincemeat?

Learn the history behind this traditional holiday food and how to make it yourself with our easy-to-follow recipe!

Ever wonder how mincemeat got its funny name?  And what is it about this robust concoction of chopped dried fruit, distilled spirits or brandy, and pungent spices (and in past centuries it was made with beef, beef suet or venison) that makes avowed acolytes out of many, but sends some of us running for cover?!

So What is Mincemeat?

Historically, mincemeat was a way of preserving meat using sugar and alcohol without smoke or salt. The meat of choice tended to be mutton.

Records also tell us that cloves, nutmeg, cinnamon, and mace were added to late Medieval and Renaissance-era meat dishes, which may have been the precursor of sweet mincemeat as we know it. In the 11th century, members of the Crusades returning from the Holy Land brought back oriental spices.

Three of them: cinnamon, cloves, and nutmeg were added to food to commemorate the gifts of the Magi. Mince pie, made with meat and spices, was prepared in a manger-shaped casing with an indentation for an edible baby Jesus to be placed on top. It was considered lucky to eat one of these pies on each of the 12 days of Christmas – ending with the Epiphany on January 6th.

In the 15th, 16th, and 17th centuries, mincemeat was a mixture of fruit (prunes, raisins, dates) and finely diced meat, along with wines or vinegars. But by the 18th century, wine and vinegar were replaced mostly by brandy or other distilled spirits. In the mid- to late 18th century, sources say mincemeat was connected with a more rural palate, though the Victorians recast it as a refined Christmastime tradition.

Fast forward to modern times, particularly toward the mid-20th century, and meat was primarily gone from the recipe.

Commonly acceptable fruits included dried fruit, chopped apples, citrus peel, currants, citron, candied fruits, brandy, rum or another liqueur. Suet – which is kidney fat – was sometimes included and occasionally still is.

Try this variation on the traditional treat to sweeten your holidays or any day, and tempt those mincemeat maligners to the dessert table!

New England Mincemeat Filling Recipe

Ingredients:

  • 2/3 cup apple cider (may substitute cranberry juice)
  • 2 cups whole cranberries, fresh or frozen
  • 1 cup raw cane sugar (or brown sugar)
  • 2 teaspoons cinnamon, freshly ground if possible
  • 1/2 teaspoon both allspice and ginger
  • 1 cup currants
  • 1 cup raisins
  • 1 cup dried cranberries
  • 2 medium apples
  • 3-4 tbsp. brandy, port or maple whiskey
  • 1/4 cup maple syrup
  • 2 tablespoons honey

Directions:

  1. In a large saucepan, warm the apple cider and dissolve sugar over low heat. Wash, core, and finely chop or grate apples.
  2. Add the whole cranberries into the pot and stir to combine. Add cinnamon, ginger, and allspice, along with currants, raisins, dried cranberries, and apple.
  3. Stir and simmer over medium-low heat until mixture starts to darken and has absorbed most of the liquid, about 20 minutes.
  4. Stir occasionally. Remove from heat and add the brandy, port or whiskey, maple syrup, and honey. Beat well to incorporate everything and crush the cranberries slightly.
  5. Spoon into sterilized jars and cover with lids. This will store in the refrigerator for several weeks.
  6. May also be frozen for up to three months.
  7. Simply use as you would any fruit pie filling to make pies or tarts with your favorite crust.
BH
Beth Herman

Beth Herman is a freelance writer with interests in healthy living and food, family, animal welfare, architecture and design, religion, and yoga. She writes for a variety of national and regional publications, institutions, and websites.

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Tammy

Both my grandmothers had recipes for mincemeat and for MINCED meat pie filling. The mincemeat was a fruit pie filling that varied a bit from year to year since it used available dried fruits (Usually not raisins though) and brandy. The MINCED meat pie filling used available beef, venison, and pork scraps for half and finely chopped green tomatoes, dried apples and dried pears for the other half with whiskey or moonshine. Both were canned–and my grandmothers bought some of the first publicly available pressure canners so they could safely can the meat version. And both those early pressure canners are in local museums.

KARLYN KHALER

I have made mincemeat from a recipe in the Farm Journal Freezing and Canning Cookbook. I used venison, chopped apples, raisins, currants, cider, and many spices and cooked it all together. Then I pressure canned the mixture to preserve it. Makes the most wonderful pies.

Helen

I’m looking for the cookie recipe?

Susan Higgins

Hi Helen, which cookie recipe are you referring to? We’re happy to help! We have a lot of good ones for Christmas!

meade will

I use the store bought pie filling but ass a pound of cooked Jimmy Dean maple sausage

Bevery

My Mom made mince meat pie with real meat. All us kids loved it, but we do not have her recipe. Dad couldnt remember or wouldn’t tell us. Does anyine have any old recipes that might be the same as Mom’s. Her’s tasted sweeter than commercial mincemeat. I think it had pork and dates. I don’t know what else. She was from Eastern Kentucky.

sally

this is not the original recipe for mincemeat. the original recipe included boiling a hogs head and then taking all the meat off it and shredding it with the other ingredients.

Susan Higgins

Hi Sally, that is correct. We say, “Try this variation on the traditional treat,” which is more “traditional” today.

marline

During the Christmas Holidays, my family would come down from the San Luis Valley and all the elders would get together in the kitchen. Each knowing their role in making our holiday feast. And one of them was mince-meat empanadas. Ours were made of the sweet meet made out of beef tongue. One of the most tasting fried pies that I will keep in my family tradition

Debra Nelson

My mom a made mincemeat cookies yummy. Happy hoildays

kevin

every year my grandmother makes me a couple of batches of mincemeat cookies its real easy she makes a sugar cookie dough from scratch then rolls the dough out cuts circles and then puts some mincemeat on one circle then puts one over and crimps with a fork all the way around the cookie there really good and better than making in to a pie

Angela Westhoff

I LOVE mincemeat pie!! I actually love straight mincemeat. When I was little my family would make it every winter. I liked eating it right out of the HUGE washtub we mixed it in. I remember one year we actually cooked a real hogs head for the meat. That was a lot of work. We would mix “everything but the kitchen sink” in our recipe…as well as most of the ingredients you’ve listed…lol.

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